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Raw Material :  

Wheat Testing:
Information Courtesy
Brabender Food Products From Brabender GmbH & Co.
KG Germany

 

What is an FARINOGRAPH ?

FARINOGRAPH Evaluation Weak Flour

FARINOGRAPH Evaluation Strong Flour

What is an EXTENSOGRAPH ?

Measures the stretching behaviour of the dough as influenced by grain quality and
flour treatment with additives.
Principle
A sample of flour + water + salt is prepared with the FARINOGRAPH.
The dough is formed to a cylinder. After a certain proving time the sample is stretched. The load acting onto the
sample is measured and recorded.

EXTENSOGRAPH Stretching of the dough

Gives information on
Wheat Quality
Stretching Behaviour
Extensibility
Resistance to extension

Effect of additives e.g.
Ascorbic acid
Enzymes
Emulsifiers

EXTENSOGRAPH Evaluation


EXTENSOGRAPH Test Different flour qualities

EXTENSOGRAPH Test Influence of increasing amounts of ascorbic acid



EXTENSOGRAPH Test Influence of increasing amounts of proteinase



What is an AMYLOGRAPH ?




AMYLOGRAPH
Rye Bread with Flour of Different Enzyme Activity

 


What Happens During heating on Starch ?



Evaluation of the Viscogram

Viscograms of Modified Starches




 








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